1.
Retention of vitamin C, iron, and beta-carotene in vegetables prepared using different cooking methods
by Masrizal, M.A
Journal of food quality, 1997-11, Vol.20 (5), p.403-418
2.
PHYSICAL, CHEMICAL, FLAVOR AND SENSORY CHARACTERISTICS OF TWO SWEET CHERRY VARIETIES GROWN IN 'VALLE DEL JERTE' (SPAIN)
by BERNALTE, M. JOSEFA
Journal of food quality, 1999-10, Vol.22 (4), p.403-416
3.
QUALITY CHANGES OF FRESH-CUT HONEYDEW MELONS DURING CONTROLLED ATMOSPHERE STORAGE
by QI, LING
Journal of food quality, 1999-12, Vol.22 (5), p.513-521
4.
STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING
by GONZÁLEZ-AGUILAR, G.A.
Journal of food quality, 1999-07, Vol.22 (3), p.287-299
5.
DEVELOPMENT OF A PROTEIN FORTIFIED FRUIT BEVERAGE AND ITS QUALITY WHEN PROCESSED WITH PULSED ELECTRIC FIELD TREATMENT
by SHARMA, S.K.
Journal of food quality, 1998-12, Vol.21 (6), p.459-473
6.
POSTHARVEST SENSORY AND PHYSIOCHEMICAL ATTRIBUTES OF PROCESSING AND NONPROCESSING TOMATO CULTIVARS
by MOHAMMED, MAJEED
Journal of food quality, 1999-06, Vol.22 (2), p.167-182
7.
CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES
by BRUHN, CHRISTINE M.
Journal of food quality, 1991-07, Vol.14 (3), p.187-195
8.
PREVENTION OF BROWNING OF BANANA SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES
by MOLINE, H. E.
Journal of food quality, 1999-12, Vol.22 (5), p.499-511
9.
CHLORINATED WATER TREATMENTS AFFECTS POSTHARVEST QUALITY OF GREEN BELL PEPPERS
by NUNES, M.C.N.
Journal of food quality, 1999-07, Vol.22 (3), p.353-361
10.
OPTIMIZING THE DEHYDRATION CONDITIONS OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L.): QUALITY CRITERIA
by SIGGE, GUNNAR O.
Journal of food quality, 1999-10, Vol.22 (4), p.439-452
11.
The shelf-life of minimally processed fresh cut melons
by Ayhan, Z. (The Ohio State University, Columbus, OH.)
Journal of food quality, 1998-01, Vol.21 (1), p.29-40
12.
Physiological consequences of minimally processed fruits and vegetables
by Rolle, R.S
Journal of food quality, 1987, Vol.10 (3), p.157-177
13.
Quality evaluation of deep-fat fried onion rings
by Ling, D. (University of Nebraska, Lincoln, NE.)
Journal of food quality, 1998-04, Vol.21 (2), p.95-105
14.
Comparison of volatile compounds in two seasons in apples: Golden Delicious and Granny Smith
by Lopez, M.L. (Centre R + D of UdL-IRTA, Lleida, Spain.)
Journal of food quality, 1998-04, Vol.21 (2), p.155-166
15.
Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging
by Howard, L.R. (Texas AandM University, College Station, TX.)
Journal of food quality, 1998-07, Vol.21 (4), p.317-327
16.
QUALITY OF MINIMALLY PROCESSED LETTUCE AS INFLUENCED BY PACKAGING AND CHEMICAL TREATMENT
by PIROVANI, M.E.
Journal of food quality, 1998-12, Vol.21 (6), p.475-484
17.
Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces
by Walter, W.M. Jr. (USDA, ARS, North Carolina State University, Raleigh, NC.)
Journal of food quality, 1998-09, Vol.21 (5), p.421-431
18.
Influence of chemical treatment on quality of cut apple (cv. Jonagored)
by Rocha, A.M.C.N. (Universidad Catolica Portuguesa, Porto, Portugal.)
Journal of food quality, 1998-01, Vol.21 (1), p.13-28
19.
Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures
by Thakur, B.R. (Purdue University, West Lafayette, IN.)
Journal of food quality, 1997-12, Vol.20 (6), p.495-500
20.
ADAPTION OF A SPECTROPHOTOMETRIC ASSAY FOR PUNGENCY IN ONION TO A MICROPLATE READER
by BOYHAN, G.E.
Journal of food quality, 1999-06, Vol.22 (2), p.225-233
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